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I don't know about better beer either since that's such a subjective term. It will make a beer that's compliant with the Reinheitsgebot though. And that's kinda cool. I've also heard that it produces finer carbonation (smaller bubbles) though I don't know that to be true. I have primed...

So then is a good compromise a 1.75 qt/lb mash? Or is that all dependant on your setup? Or shift the mash ratio based on the type of beer? Good point. That's the way I'll do it then. Thanks. :)

Hi there, Got some AG related questions before I make my first AG brew. I'm using a Coleman 48 qt mashing and lautering tun. Over the weekend I built a copper mashing manifold to go in it. On the manifold, I cut slits on all the pipes that run parallel to the drain. Since the drain in the...

Well, if I need to go really big, I suppose I can always fudge it with a little DME. Not really a true AG, but it will do in a pinch I guess. :)

I'm planning on making a partial mash system along the lines of RichBrewer's partial mash thread. However, I want to be able to use it in the future to make 5G AG brews in the future. With that in mind, how large a cooler do I need assuming I'm not doing too much brewing at OG's higher...

It may not be as bad as I feared. I checked on it again this morning and there was already a two inch thick krausen on it. My OG was 1.055 so it was about half way there when I racked it to the secondary. I did use a starter back when I got it going first and had activity within a few...

I brewed last Thursday and tonight I racked my beer to the secondary. I didn't take a SG reading before starting the rack because, well, I don't really have a good reason. I guess I figured that 5 days in the primary was long enough. However, the beer has been at the bottom range of the...

mmm...reci-pie....

Wow, I'd say you are lucky that you are brewing outside. I still do mine in the SWMBO's kitchen. If that happened, I'd be a dead man. Or at the very least, my brewing days would be though. Which is just as bad, if not worse. :)

Does one need to be concerned about sanitation with hops when dryhopping? I guess that was originally part of the appeal of hops (bacteriostatic), but I'd be kinda leery of putting anything not specifically sanitized in the fermenter.

Will a Beer Machine hold the kind of pressure needed to serve draft beer? It looks sturdier then a Mr. Beer, but thats not saying much.

Woah, that's a pretty cool tap setup you got there Monster Mash. One of these days......:mug:

I believe in this case it'd be India Papa Alpha IPA. :D As for my few brews, nothing special about how they got names other then I looked for homorous takes on the name. "Zwei Dice Dunkelweiss" for the rhyme (originally "No Dice Dunkelwiess, but I liked the german zwei better so I added...

I don't bag, but I do use a filtered funnel when pouring my cooled wort into my primary. I have to use a spoon to scrape away some of the pellet paste that clogs the filter from time to time, but it's all sanitized so it's cool.

Leffe Brun huh? Is that similar to the Leffe Donker?

I second the suggestion for a hefe. Also, if she's down with the maltiness, then a mild might also fill the bill. But a Nut Brown could too.

Would this book be useful to the exract brewer? Or is it targeted at the AG brewer?

Hmm...The style according to BeerSmith says 35-50 IBU, but I guess that's not really flavor or aroma, just bitterness. Hows about if I put the last 0.5 oz hops in at 15 min instead of at 2?

I'm formulating my first recipe from scratch just following the style guidelines. So, with that said, how's this look for a Dusseldorf Altbier? Recipe: Ctrl-Alt-Delete Altbier Brewer: Matt Kennedy Asst Brewer: Style: Dusseldorf Altbier TYPE: Extract Taste: (35.0) Recipe...

For those that are interested, I found out some stuff about Super Moss from the net and it seems to be made by the friendly boys and girls at 5 Star chemicals (Makers of StarSan). And it seems to simply be ground up Irish Moss. Here's a bit from thier Website: "SUPER MOSS is a...